Couscous is one of those ingredients that soaks up flavour. The more you give it, the better it tastes. Use leftovers in a pita pocket or wrap for a great lunch the next day.
Reserve some spring onion, pistachios, mint and spice to garnish at the end.
- 2 cups couscous
- 2 cups vegetable or chicken stock, hot
- 1 medium cauliflower
- 5 spring onions, sliced
- A handful of pistachios, chopped
- A handful of mint, thinly sliced
- 1 tbsp baharat spice mix
- ¼ c olive oil
- 3 tbsp lemon juice
- Coarse salt
- Cracked pepper
Place couscous in a bowl and pour over the hot stock. Stir and cover. Once the stock has absorbed, fluff with a fork.
Place cauliflower in a food processor and blitz until it resembles the couscous.
Place couscous, cauliflower, spring onion, pistachios, mint, spice, salt and pepper in a serving bowl and toss to combine.
Combine olive oil and lemon juice and spoon over. Mix well to combine.
Garnish with spring onion, mint, pistachio and spice mix.